Recipes

Green Tea Angel Food Cake

Ingredients

• 11 egg whites
• 1/2 tsp salt
• 1 teaspoon lime juice
• 1 1/2 cups of sugar
• 1 cup of cake flour
• 1 tablespoon concentrated green tea powder (Chinese or Matcha)
• 1 pint of fresh strawberries
• 1 pint whipping cream

Directions

1. In a mixing bowl, combine egg whites, salt and lemon juice. Beat with a hand mixer until you have soft peaks. Add 1/2 cup of sugar and continue to mix. Make sure not to over mix. The batter should look soft and fluffy. Using a sifter, sift in the remaining 1 cup of sugar , 1 tablespoon of green tea powder and flour. Use a spatula and slowly fold in to the mixture.
2. Pour mixture into a tube pan at 350 degrees for 50 minutes. After the cake has been baked, flip it over onto rack or pan and leave until cooled. When it's finally cooled, use a knife to loosen edges.
3. Whip the whipping cream with a hand mixer in a mixing bowl.
4. When serving the green tea cake, serve each slice with a dollop of whipped cream and a fresh strawberry.

Homemade Ice Cream Sheet Cake

Ingredients

• 1 roll of 16.5 cookie dough
• 2 Quarts of CICF Ice Cream (Your choice of 2 different flavors)
• 1.5 cups of crushed Oreos
• 3 oz of chocolate syrup
• 1 can of store brought frosting (Your choice of flavor)

Directions

1. Preheat oven to 350. Line a 13 x 9” pan with foil. Use the cookie dough to evenly form a crush at the bottom of the pan.
2. Bake for 15 mins or until golden brown. Cool for at least 20 mins.
3. Remove 1 quart of ice cream from the freezer and soften.
4. Smooth the quart of ice cream to form an even layer.
5. In a separate bowl, mix the Oreos with the chocolate syrup.
6. Spread Oreo mixture evenly to form a layer, starting from the middle of the cake. Try not to spread the cookie layer all the way to the ends of the pan.
7. Freeze for at least one hour.
8. Take out second quart of ice cream and let soften. Then form the second layer and make sure that it’s flat.
9. Put into the freezer for at least one hour.
10. To decorate, you can use a piping bag and some store bought frosting to pipe rosettes or to make designs. Decorating can also be done with different kinds of candies and is fun to do with young children!

Red Bean Ice Cream

Red Bean Sauce

Use 12 oz of Chinese red beans. Rinse and soak in 2 cups of water in a cooking pot for approx. 2 hrs. (We will not use all the red bean sauce for the ice cream making process. Excess red beans can be used to make a delicious red bean sauce or can also be added to pancakes, waffles or other desserts as a topping.)

Cook red beans to a full boil then lower to a high simmer and continue to cook for approx. 2 1/2 hrs.

When red beans are tender, add 4 TBSP of granulated sugar. Mix until fully dissovled into red bean mixture.

Turn heat off and add 1 stick of Chinese candy sugar to dissolve into the red bean mixture. *add cinnamon for an extra kick*

Let sit out to cool and once cooled put in the refrigerator overnight.

Ice Cream Ingredients

• 1 1/2 cups of whole milk
• 1 1/8 cups of granulated sugar
• 3 cups of heavy cream
• 1 tbsp pure vanilla extract

Directions

1. Using a medium-mixing bowl and a hand blender on low speed, mix milk and granulate sugar until sugar is dissolved for about 2 minutes. Stir in heavy cream and vanilla. Stir in 1/2 cup of red bean. Add one drop of red food coloring for Chinese presentation. Turn on the machine and pour red bean mixture into ice cream maker.
2. Let mix unit it thickens for approx 20-25 minutes depending on your ice cream machine. The finished ice cream product will have a soft and creamy texture and is ready to eat immediately. However if you prefer a harder ice cream texture, put into an airtight container and place in the freezer for about 10 minutes. Your ice cream is now ready to serve and enjoy.